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Categories:Viewed: 13 - Published at: 9 years ago
Ingredients
- 3/4 cup hazelnuts (about 3 1/4 ounces)
- 12 whole graham crackers, broken
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cups sugar
- 4 eggs
- 3 ounces imported white chocolate (such as Lindt), finely chopped
- 3 tablespoons hazelnut liqueur (such as Frangelico)
Method
- Position rack in center of oven and preheat to 325F.
- Grease 9-inch-diameter springform pan.
- Wrap aluminum foil around outside of pan.
- Place hazelnuts in pie pan and roast until brown, about 15 minutes.
- Transfer to kitchen towel, cover and let stand 5 minutes.
- Rub hazelnuts with towel to remove husks.
- Chop coarsely in food processor.
- Add graham crackers and sugar and process until fine crumbs form.
- Add melted butter and process until crumbs begin to stick together.
- Press crumbs into bottom and 1 inch up sides of prepared pan.
- Bake 10 minutes.
- Cool crust on rack.
- Using electric mixer, beat cream cheese in large bowl until light and fluffy.
- Gradually beat in sugar.
- Add eggs 1 at a time, beating well after each addition.
- Mix in white chocolate and hazelnut liqueur.
- Pour filling into crust, covering completely.
- Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes.
- Cool completely in pan on rack.
- Cover and refrigerate at least 24 hours.
- (Can be prepared 2 days ahead.)
- Run small sharp knife around pan sides to loosen.
- Release pan sides.
- Transfer cheesecake to platter.
- Cut into wedges and serve.
